Line a pie-plate with Short Crust, then fill two-thirds full with thin slices of sour apples, which have been pared and cored. Sprinkle over about 2 tablespoons of sugar mixed with a little ground cinnamon, or if preferred, two or three whole cloves may be used instead of cinnamon. Squeeze a little lemon juice over and dot over with a few pieces of butter on top. Wet the edges of the undercrust, and cover with an upper crust, using Puff or Short Pastry, as above, and press the edges together. To glaze, brush over with beaten egg, diluted with a little water, or milk may be used instead of egg. Sprinkle with coarse sugar and bake in a moderate oven.

Two tablespoons of currants and 2 tablespoons sultanas make a nice addition to the apples.